Product Talk: Soba Noodles

Asian food is one of my all-time favorite cuisines. It’s mostly healthy, light and easy to cook. I make a lot of dishes with rice, substituting brown rice for white rice, but I’ve also been experimenting with noodle dishes lately as well.

I love udon noodles, which are thick, buckwheat noodles, but I’ve also become a huge fan of udon’s lighter cousin, soba.

Soba noodles are also made out of buckwheat and resemble a thin spaghetti. Commonly found in Japanese cooking, soba noodles can be served cold with a dipping sauce or hot in a soup.

Cook noodles in a large pot of boiling, salted water until al dente, stirring occasionally. Drain; rinse to cool and set aside.

Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice steak against the grain.

Whisk oyster sauce, soy sauce, vinegar, sesame oil and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.